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easy vegetarian enchiladas verdes casserole
Milica

Vegetarian Enchiladas Verdes Casserole Recipe

Looking for a hearty, protein-packed meal that’s also vegetarian? This Vegetarian Enchiladas Verde Casserole checks all the boxes. Layered with wholesome ingredients like black beans, quinoa, fresh vegetables, and a zesty homemade salsa verde, it’s the perfect comfort food.
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Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Casserole
  • 12 small corn tortillas, cut into halves
  • 1 cup cooked quinoa
  • 1 can black beans, rinsed and drained 15 oz
  • 1 cup cooked and diced sweet potato
  • 1 cup fresh spinach, roughly chopped
  • 1 cup shredded pepper jack or Monterey Jack cheese substitute with dairy-free cheese for a vegan option
  • ½ cup crumbled queso fresco optional for garnish
  • 1 small red onion, finely chopped
  • 1 jalapeño, deseeded and minced optional for extra spice
  • 2 cups homemade salsa verde store-bought or homemade, see recipe below
For the Homemade Salsa Verde
  • 1 tbsp olive oil
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 3 cups tomatillos, husked and chopped
  • 1 poblano pepper, deseeded and diced
  • 1 cup vegetable broth
  • ½ cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt and pepper to taste

Method
 

Prepare the Homemade Salsa Verde
  1. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.
  2. Stir in the minced garlic, chopped tomatillos, and poblano pepper. Cook for 5 minutes, stirring frequently.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 10 minutes until the tomatillos soften.
  4. Remove from heat and transfer the mixture to a blender. Add the cilantro, cumin, and chili powder. Blend until smooth. Season with salt and pepper to taste. Set aside.
Preheat the Oven
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or a small amount of olive oil.
Assemble the Casserole
  1. Spread a thin layer of salsa verde at the bottom of the prepared baking dish.
  2. Place a layer of corn tortilla halves to cover the bottom of the dish. Overlap them slightly for full coverage.
  3. Spoon a third of the black beans, quinoa, sweet potato, spinach, and red onion evenly over the tortillas.
  4. Drizzle with a generous amount of salsa verde and sprinkle with shredded cheese.
  5. Repeat the layers (tortillas, fillings, sauce, and cheese) two more times, finishing with a top layer of tortillas, sauce, and a final sprinkling of cheese.
Bake the Casserole
  1. Cover the baking dish with aluminum foil and bake for 25 minutes. This step helps the flavors meld together and prevents the cheese from browning too quickly.
  2. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  3. For an extra golden top, broil the casserole on high for 2–3 minutes, keeping a close eye to avoid burning.
Garnish and Serve
  1. Allow the casserole to cool for 10 minutes before slicing. This helps it set and makes serving easier.
  2. Garnish with crumbled queso fresco, fresh cilantro, and diced jalapeño if desired.
  3. Serve with a side of sour cream, guacamole, or a fresh lime wedge.